DIY Truffles That Are Way Better Than a Box of Chocolates

They're inexpensive, easy, and will make you look like a domestic goddess.

No, I'm not talking about the Swiffer. I'm talking about making your Valentine some homemade chocolate truffles, customized to his or her every desire (well, maybe not every desire).

Here's the basic recipe:
Line a metal loaf pan with waxed paper. Finely chop 8 ounces semisweet chocolate; transfer to a medium bowl (preferably a tall, narrow one), along with 3 tablespoons melted unsalted butter. In a small saucepan, heat 1/2 cup heavy cream on medium until it just starts to steam; pour over chocolate (make sure chocolate is submerged). Let sit undisturbed for 2 minutes so chocolate can soften. Stir until smooth. Transfer mixture to the lined pan and smooth over the surface with your spatula. Stick pan in refrigerator 3 hrs. or until the chocolate is very firm. Furtively lick spatula while hunched over sink (optional).

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Line a large platter or plate with parchment or waxed paper. When chocolate is firm, remove square from pan using liner. Cut square into 24 rectangles (3 columns by 8 rows). Working quickly, with hands, press each rectangle into a rough ball and transfer to lined platter (it's okay if they're gnarly, they're supposed to look like dirt-covered mushrooms, remember). If your chocolate rectangles start getting too melty, pop the baking pan back in the fridge until the mixture firms up again.

Refrigerate platter of chocolate balls 1 hour or until firm again. Place about 1/4 cup unsweetened cocoa powder or other coating in a shallow bowl. Roll each ball around in cocoa to coat and place back on lined platter or directly into little paper candy cups.

That's all, folks.

Now Get CreativeOnce you've mastered the basic recipe, the possibilities are endless. Try stirring 2 tablespoons of your sweetie's favorite liqueur (Pernod, Chambord, and Grand Marnier come to mind) into the melted chocolate.

As for the coating, you don't have to use traditional cocoa powder. You can use some teeny pink or red nonpareils, confectioners' sugar with a few pinches of ground cardamom or pink luster dust, very finely chopped nuts, or add cayenne and cinnamon to the cocoa for some heat. These truffles do have a tendency to get melty if not refrigerated, so unless you want your Valentine to be licking chocolate off your fingers (no judgments, if you do, of course), keep 'em cold.